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Directions

1. Preheat oven to 450° and line a large baking sheet with parchment paper.

2. Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.

3. Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests.

4. Bake until slightly golden, about 3 minutes. Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more.

5. Take picture immediately.

The most important part of cloud eggs, though, is not their low calorie count or pleasing aesthetic – it's the taste and texture. The whites become velvety in the middle and crispy around the edges. The yolk is soft and filters through it all.